• Sumo

Lentils are an excellent vegetarian staple. High in protein, they help to make filling dishes. This stew-y soup is an excellent example of their versatility. Enjoy it with a nice sourdough or other crusty bread.

Lentil and Coconut with Spinach Soup Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 3/4 Cup Brown, Green or French Lentils
  • 2 1/2 Cups Water or Vegetable Stock
  • 1 Medium Carrot, grated
  • 1 Stick Celery, thinly sliced
  • 1 Strip Dried Kombu Seaweed
  • 1 Bay Leaf
  • 1/2 Teaspoon Dried Thyme
  • 1 Small sweet onion, minced
  • 1 Clove Garlic, minced
  • 2 Teaspoons Curry Powder
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 4 Cups Baby Spinach leaves, coarsely chopped
  • 1 Can Coconut Milk
  • Salt and Pepper to taste


  1. Wash the lentils and soak them for four hours before cooking in lightly salted water.
  2. Drain lentils.
  3. In a medium stock pot, cook lentils, carrots, celery, seaweed, bay leaf, and thyme for thirty minutes or until tender.
  4. Heat olive oil in a sauce pan over medium heat and sauté onion and garlic until onion is translucent. Add spices and sauté until fragrant, about two minutes.
  5. Remove seaweed and bay leaf from lentil mixture and add coconut milk and spinach. Stir on medium heat until spinach is slightly wilted.
  6. Add onion, garlic and spices. Stir till combined.
  7. Adjust seasonings with salt and pepper to taste and serve!